Hmmm …. guess I’m on a green onion binge. Well, here’s one more idea.
I’m spending a lot of time at my main job looking at magazines that focus on health. I’ve really come to appreciate little Prevention magazine and you’re also going to be seeing a lot of their recipes this year. This one comes from their book “Quick and Healthy Low-Fat Cooking.”
Ingredients:
1 1/2 cups uncooked basmati rice 3 1/2 cups defatted chicken broth 1 teaspoon grated lemon rind 1/4 cup lemon juice 1/2 cup chopped fresh parsley 2 green onions, chopped (use more!) salt
Preparation:
Rinse the basmati rice under cold water until the water runs clear; drain well.
Coat a heavy saucepan with olive oil no-stick cooking spray; set it-over medium-high heat. When the pan is hot, add the rice; cook and stir for 1 minute. Add the broth, lemon rind and lemon juice. Bring to a boil. Reduce the heat to low; cover and cook for 15 to 20 minutes, or until all the broth has been absorbed.
Fluff the rice with a fork. Stir in the parsley and green onions; add salt to taste.